Murray's Cave Aged Reserve Cornelia

$28.00 / Lbprice is $28.00 by Lb

Pasteurized
Vegetarian Rennet
Age: 6 weeks
Cow Milk
by Murray's Cheese Caves
United States

Approachable
Adventurous
Soft
Hard

Murray’s Cave Aged Reserve Cornelia is a buttery cow’s milk cheese made in collaboration with Point Reyes Farmstead Creamery. We take unaged wheels from their operation in California and age them in our caves until they reach peak flavor: a rich, toasty profile of roasted peanuts and freshly baked bread. This distinctive cheese is perfect with bold accompaniments like Trade Street Jam Co. Blackberry Mulled Merlot Jam or Blake Hill Preserves Orange & Bourbon Marmalade.

“I’ve spent a lot of time around this cheese when working in our Cheese Caves. It may be a stinker, but it’s endeared itself in my heart. Try it with some grape jelly and you’ll swear your biting into a PB&J sandwich.”

Murray’s Sales Team – New York, NY

Pasteurized Cow's Milk, Salt, Microbial Enzyme, Cultures

Allergens: Milk

Cornelia is part of the Cave Aged program at Murray's. The cheese is a collaboration with California's Point Reyes Farmstead. While they start as green or unaged wheels of Point Reyes Toma, they are developed in Murray's Caves until they become a completely different cheese.
Cornelia is named to honor the location of the original Murray's store on Cornelia Street in New York City The location is just down the street from the store's current location on Bleeker Street in Greenwich Village.
The Cornelia finishes aging in the Washed Rind Cave. That means this cheese ages externally like a Bloomy Rind, but naturally is harder than a traditional bloomy rind. The rind is aged primarily using external bacteria, with a mix of natural molds.
As they age, they look and smell like little loaves of bread.

At Murray’s Cheese Caves in Queens, New York, our experts age and mature cheeses to perfection, creating unique products that are exclusive to Murray’s.
We built our caves to enhance the quality of our products, as well as to honor the craft of cheesemakers across the globe. The practice of aging cheese, known in French as affinage, was relatively rare in the United States when we built our first set of caves in 2004.
The cheeses that mature in our caves are crafted in a variety of ways, which are reflected on their labels, described below.
Cave Aged Original cheeses are produced from a Murray’s original recipe—we have a hand in every step of the cheesemaking process.
Cave Aged Reserve cheeses are made in collaboration with some of our favorite cheesemakers. They send us unaged wheels, and we use unique aging techniques to produce something completely new.
Cave Aged Limited cheeses are born out of our constant innovation and experimentation, only available for a limited time.
Cheeses in the Cave Aged category are aged in our caves with methods that replicate the treatment they would’ve received from their original producer. This category is largely populated by bloomy rind cheeses that don’t fare well in transport.
Murray's operates four caves, designed to ensure that each cheese matures in its ideal environment—the Bloomy Rind Cave, Natural Rind Cave, Washed Rind Cave, and Alpine Cave.
The temperature, humidity, and microbial activity in each cave are controlled and monitored with the greatest precision.